Kevin Thornton Collaborates with Local Food Producers to Create a New Signature Tipperary Breakfast
What do you get when you combine one of Ireland’s best chefs with the finest ingredients produced in his home county? An innovative and deliciously nourishing breakfast it seems. Tipperary Food Producers Network have commissioned renowned chef and fellow Tipperary man Kevin Thornton to create a signature Tipperary Breakfast created entirely using local produce.
Working with ingredients locally sourced through the Tipperary Food Producers Network, the dish has been designed to be very simple to reproduce, and it is hoped that The Tipperary Breakfast will be offered to guests on breakfast menus across the county of Tipperary initially, but in time both nationally and internationally.
The Tipperary Breakfast is Tipperary toast served with warm apple and blackberry compote, natural yoghurt with grilled bacon and black and white pudding served with refreshing local apple juice.
All ingredients are locally sourced through the Tipperary Food Producers Network with produce from the following suppliers included in this dish: Hickeys Bakery, The Apple Farm, Boulabán Farm, Crowe’s Farm, James Whelan Butchers, The Butchers Daughter, Inch House, Lisduff Fine Foods, Emerald Oils, Brookfield Farm and Galtee Honey Farm.
The breakfast was officially launched on the morning of February 22nd, in Rockwell College, Kevin himself prepared the dish himself for the members of the Tipperary Food Producers Network, media, and other supporters of the initiative present.
“As a proud Tipperary person I was honoured to be asked by Tipperary Food Network to create this new breakfast dish that showcases so many superb Tipperary ingredients,” says Kevin Thornton. “It is always a pleasure and a privilege to work with great ingredients, and it makes it all the more enjoyable to work with Tipperary produce that is so very good as well as being so close to my heart.”
Proprietor of Dublin’s iconic Thornton’s Restaurant for 26 years, Kevin Thornton’s passion, understanding and drive to bring excellence to the plate made him Ireland’s highest-achieving chef as the first Irish chef ever to have received 2 Michelin stars. His contemporary cooking has always been informed by the distinctive flavours of local produce and inspired by his keen appreciation for nature.